Sensory Evaluation and Alcohol Content Determination of Uvaria Rufa Wine

Author(s)	Basi Maureen D.
Country	Philippines
Abstract	The innovation of wine and other beverages either strong or sweet tasting concoctions is becoming popular because of its multifarious purpose.The production and research in wine-making continuously advances due to public demand and its role on special occasions. Using indigenous materials was already applied in wine making. The study aimed to present a new version of wine using indigenous material which is susong-kalabaw fruit. The 5-Point Likert Scale evaluation was used in evaluating the level of acceptability using consumer and expert respondents.
Keywords	Susong-Kalabaw Fruit, wine, fermentation
Published In	Volume 6, Issue 6, November-December 2024
Published On	2024-11-27
Cite This	Sensory Evaluation and Alcohol Content Determination of Uvaria Rufa Wine - Basi Maureen D. - IJFMR Volume 6, Issue 6, November-December 2024. DOI 10.36948/ijfmr.2024.v06i06.31339
DOI	https://doi.org/10.36948/ijfmr.2024.v06i06.31339
Short DOI	https://doi.org/g8sdf9

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